roasted brussels sprouts with balsamic glaze by ashley of

Roasted Brussels Sprouts with Rosemary Balsamic Glaze

  • Author: My Heart Beets


  • 2 pounds brussels sprouts, trimmed and halved
  • 2 tablespoons avocado oil or fat of choice
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Rosemary Balsamic Reduction

  • 1 cup balsamic vinegar
  • 2 teaspoons maple syrup, optional
  • 2 teaspoons minced rosemary


  1. Preheat the oven to 400 F.
  2. Add the brussels sprouts, oil, salt, garlic powder and black pepper to a bowl and mix well.
  3. Place the brussels sprouts on a baking sheet, cut side down.
  4. Roast for 30 minutes.
  5. Meanwhile, add the balsamic vinegar, maple syrup and rosemary to a small saucepan and bring it to a boil. Reduce to a simmer and stir occasionally for 10-15 minutes or until the sauce is thick enough to coat the back of a spoon.
  6. Drizzle the reduced balsamic over the brussels sprouts and serve hot.


  • The balsamic sauce will continue to thicken so I suggest making it right before you plan to serve the brussels sprouts.